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Yongfeng Ai

university of saskatchewan

31H指数
105论文数
3.9K被引数
收录论文 43
发表时间
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Infrared heating modified rheological behavior of pea flour to enhance expansion in extruded puffed snacks红外加热改性豌豆粉的流变行为以增强挤压膨化零食的膨胀性
errFood Research International
IF8
err2026-08-18
err0
errOAAI
errKashika Sethi; Gexiao Sun; Ke Ding; Mikaela Gobeil; Yongfeng Ai
err分享
err收藏
Structural and functional responses of pulse starches to optimized wet isolation conditions from air-classified starch-rich flours从空气分级高淀粉含量面粉中提取脉冲淀粉对优化湿法分离条件的结构和功能响应
errJournal of Agriculture and Food Research
IF6.2
err2026-05-18
err0
errOAAI
errFan Cheng; Oneli Mapalagama; Xuehong Li; Kashika Sethi; Yikai Ren; Michael Nickerson; Yongfeng Ai
err分享
err收藏
Assessing seed characteristics for improved winter survival of late-fall-seeded lentils评估晚秋播种的鹰嘴豆种子特性以提高冬季存活率
errFrontiers in Plant Science
IF4.8
err2026-04-03
err0
errOAAI
errPU Prerana Upretee; MS Manjula S. Bandara; RW Randy W. Purves; YA Yongfeng Ai; LV Lawrence V. Gusta; KK Karen K. Tanino
err分享
err收藏
Optimizing wet isolation conditions and characterizing functionality of protein isolates from air-classified starch-rich pulse flours优化空气分级高淀粉豆类面粉中蛋白质分离物的湿法分离条件及功能特性表征
errJournal of Agriculture and Food Research
IF6.2
err2025-12-04
err0
errOAAI
errOneli Mapalagama; Gexiao Sun; Xuehong Li; Fan Cheng; Kashika Sethi; Michael T. Nickerson; Yongfeng Ai
err分享
err收藏
Unlocking the potential of bean starch (Phaseolus vulgaris L.): How sequential dual modification by γ-radiation and dry heat enhances structural, thermal, and functional properties解析菜豆淀粉（Phaseolus vulgaris L.）的潜力：γ射线辐照与干热顺序双重改性如何提升其结构、热学和功能特性
errInternational Journal of Biological Macromolecules
IF8.5
err2025-08-21
err0
PREAI
errLuane de Oliveira Maior; Ivo Mottin Demiate; Luiz Gustavo Lacerda; Yongfeng Ai
err分享
err收藏
Oat protein extraction: The role of oat flourcomposition on extraction yield, purity, and functionality燕麦蛋白提取：燕麦粉组成对提取率、纯度和功能性的影响
errFood Chemistry
IF9.8
err2025-07-03
err0
errOAAI
errCristiane Grella Miranda; Yineth Ruiz Garcia; Yongfeng Ai; Michael T. Nickerson
err分享
err收藏
Influence of coarse particles on nutritional quality of flour ingredients: A comparison between cereals and pulses粗颗粒对面粉成分营养品质的影响: 谷物与豆类的比较
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2025-02-01
err0
PREAI
errCheng, Fan; Ding, Ke; Yin, Hanyue; Tulbek, Mehmet; Fabek, Hrvoje; Chigwedere, Claire Maria; Anderson, Harvey; Ai, Yongfeng
err分享
err收藏
Double Cross-linked Methacrylated Carboxymethyl Pea Starch Cryogels with Highly Compressive Elasticity and Hemostatic Function
errBIOMACROMOLECULES
IF5.4
err2025-01-27
err0
PREAI
errLiu, Yuqing; Zhong, Wen; Ai, Yongfeng; Xing, Malcolm
err分享
err收藏
Novel hydrothermal modification to alter functionality and reduce glycemic response of pea starch
errCARBOHYDRATE POLYMERS
IF12.5
err2025-01-01
err0
errOAAI
errCheng, Fan; Sun, Gexiao; Li, Xuehong; Warkentin, Thomas D.; Ai, Yongfeng
err分享
err收藏
Increasing particle size of oat flours decreases postprandial glycemia and increases appetite in healthy adults
errNUTRITION RESEARCH
IF3.1
err2024-10-01
err0
PREAI
errZhou, Corrina Zi Chen; Anderson, G. Harvey; Fan, Wenxuan; Vien, Shirley; Ai, Yongfeng; Tulbek, Mehmet; Fabek, Hrvoje
err分享
err收藏
Important roles of coarse particles in pasting and gelling performance of different pulse flours under high-temperature heating
errFOOD CHEMISTRY
IF9.8
err2024-07-01
err2
errOAAI
errLee, Dong-Jin; Cheng, Fan; Li, Dongxing; Ding, Ke; Carlin, Janelle; Moore, Emily; Ai, Yongfeng
err分享
err收藏
Utilizing Synchrotron-Based X-ray Micro-Computed Tomography to Visualize the Microscopic Structure of Starch Hydrogels In Situ
errBIOMACROMOLECULES
IF5.4
err2024-05-08
err1
PREAI
errRen, Yikai; Stobbs, Jarvis A.; Lee, Dong-Jin; Li, Dongxing; Karunakaran, Chithra; Ai, Yongfeng
err分享
err收藏
Heat-moisture treatment to modify structure and functionality and reduce digestibility of wrinkled and round pea starches
errCARBOHYDRATE POLYMERS
IF12.5
err2024-01-01
err4
PREAI
errCheng, Fan; Ren, Yikai; Warkentin, Thomas D.; Ai, Yongfeng
err分享
err收藏
Interactions between exogenous free fatty acids and maize starches varying in amylose content at high heating temperatures
errFOOD HYDROCOLLOIDS
IF12.4
err2023-10-01
err6
PREAI
errChen, Xuhuan; Ren, Yikai; Cai, Yan; Huang, Xia; Zhou, Leon; Ai, Yongfeng; Jiang, Bo
err分享
err收藏
Exploring the functional attributes and in vitro starch and protein digestibility of pea flours having a wide range of amylose content
errFOOD CHEMISTRY
IF9.8
err2023-03-01
err10
PREAI
errSun, Gexiao; Ni, Peiji; Lam, Edmond; Hrapovic, Sabahudin; Bing, Dengjin; Yu, Bianyun; Ai, Yongfeng
err分享
err收藏
Milling and differential sieving to diversify flour functionality: A comparison between pulses and cereals
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-01-01
err12
PREAI
errCheng, Fan; Ding, Ke; Yin, Hanyue; Tulbek, Mehmet; Chigwedere, Claire Maria; Ai, Yongfeng
err分享
err收藏
Improvement of the nutritional quality of lentil flours by infrared heating of seeds varying in size
errFOOD CHEMISTRY
IF9.8
err2022-12-01
err6
PREAI
errLiu, Siyuan; Ren, Yikai; Yin, Hanyue; Nickerson, Michael; Pickard, Mark; Ai, Yongfeng
err分享
err收藏
Pasting and gelation behaviors and in vitro digestibility of high-amylose maize starch blended with wheat or potato starch evaluated at different heating temperatures
errFOOD HYDROCOLLOIDS
IF12.4
err2022-10-01
err4
PREAI
errYuan, Tommy Z.; Ai, Yongfeng
err分享
err收藏
Modification of granular waxy, normal and high-amylose maize starches by maltogenic α-amylase to improve functionality
errCARBOHYDRATE POLYMERS
IF12.5
err2022-08-01
err21
PREAI
errLi, Jiayi; Kong, Xinjing; Ai, Yongfeng
err分享
err收藏
Gelation mechanisms of granular and non-granular starches with variations in molecular structures
errFOOD HYDROCOLLOIDS
IF12.4
err2022-08-01
err26
PREAI
errWang, Xinya; Liu, Siyuan; Ai, Yongfeng
err分享
err收藏

研究方向

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